Guacamole

10 MINUTES TO MEXICAN DELIGHT

Originally made by Aztecs, guacamole plays now a significant role in Mexican cuisine. It gained a lot in popularity over the years, being nowadays used worldwide in a variety of different forms and ways – as a dip, sauce, condiment or salad ingredient, all of them delicious.

See 10about tricks and tips for making great Guacamole ↓

1. FOUNDATION
Guacamole’s major ingredient and the star of this show is.. you are correct: AVOCADO! For this recipe, you need two medium sized Hass avocados. The ‘secret’ to making perfect guacamole is using good, ripe avocados. Check for ripeness by placing the avocado in the palm of your hand and gently pressing, without applying your fingertips, as this can cause bruising. If it gives slightly it is ready. A ripe avocado has a smooth texture and a nutty taste.

2. MOST POPULAR RECIPE
You need the following ingredients:
• one ripe, but still firm tomato, chopped, seeds and pulp removed;
• 2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion – red onion is preferred by most people for its special taste (sweeter than the white) and color (contrasting with the green color of avocados);
• 1-2 fresh minced chili peppers: serrano, jalapeño or habanero, to your taste, stems and seeds removed;
• 1 Tbsp of fresh lime juice (or lemon juice, depending on your taste) – just a splash of citric acid to balance the richness of the avocado;
• 1 tsp of extra virgin olive oil;
• a handful of finely chopped cilantro leaves (also known as coriander);
• sea salt to taste (usually 1/2 tsp should do);
• a dash of freshly grated black pepper.

3. SCOOPING
First step is scooping out the flesh of the avocado with a spoon. To make this easily, gently make crosshatch cuts in the avocado flesh with a knife, without cutting through the avocado peel, then use a spoon to take out the avocado pieces.

4. MASHING
Place the avocado in a bowl and roughly mash the avocado with a fork. The texture should be a little chunky, not pureed, so be careful not to overdo it.

5. MIXING
Fist add the lime (or lemon) juice – it will help delay the avocados from turning brown. Then mix in the onion, chili peppers and cilantro.

6. SEASONING
Add the olive oil, then gradually season the guacamole with salt and black pepper to taste. Keep in mind that this fruit is fatty  and demands a good amount of seasoning.

7. TRICKS & TIPS
Much of this recipe is done to taste because of the variability in the fresh ingredients. Remember that chili peppers vary in their hotness from one to another, so start with a half of one chili pepper and increase to your preferred degree of hotness. Keep in mind is that chilling tomatoes hurts their flavor, so the chopped tomatoes should be added just before serving.

8. VARIATIONS
The simplest version of guacamole is just mashed avocados with salt. A classic Mexican guacamole recipe contains pomegranate seeds and chunks of peaches in it. You can also try guacamole with added pineapple, mango, or strawberries.

9. KEEP IT COOL
As oxidation turns guacamole brown in no time, prevent air from reaching it by pouring a small amount of water on top of it and cover the bowl with plastic wrap. Then you can refrigerate until ready to serve, for up to three days. Before using it, pour off the water and stir up the guacamole – the texture should be no different than when it was made.

10. HOW TO EAT IT?
Enjoy this delicious guacamole with tortilla chips, fajitas, quesadillas, or even stuffed deviled eggs. I am sure you don’t need further guidelines on how to eat it 🙂

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